Physicochemical, microbiological characterization and proteolysis of Algerian traditionalBouhezzacheese prepared from goat’s raw milk-Reference-Cited by-同舟云学术

Physicochemical, microbiological characterization and proteolysis of Algerian traditionalBouhezzacheese prepared from goat’s raw milk

Published:2019-11-06 Issue:6 Volume:53 Page:905-921
ISSN:0003-2719
Container-title:Analytical Letters
language:en
Short-container-title:Analytical Letters

Author:

Medjoudj Hacène¹²,Aouar Lamia¹,Derouiche Meriem²,Choiset Yvan³,Haertlé Thomas³⁴⁵,Chobert Jean-Marc³,Zidoune Mohammed Nasreddine²,Hayaloglu Ali Adnan⁶

Affiliation:

1. Institute of Sciences and Applied Techniques (I.S.T.A.), University Larbi Ben MHidi of Oum El-Bouaghi, Algeria;

2. Laboratory of Nutrition and Food Technology (LNTA), Institute of Nutrition, Food and Agro- Food Technologies (INATAA) University of Constantine 1, Constantine, Algeria;

3. UR 1268, Biopolymers Interactions Assemblies, Inra, Nantes, France;

4. Department of Animal Nutrition and Feed Management, Poznan University of Life Sciences, Poznań, Poland;

5. Institute of Biochemistry and Biophysics, Teheran University, Teheran, Iran;

6. Department of Food Engineering, Inonu University, Malatya, Turkey

Publisher

Informa UK Limited

Subject

Electrochemistry,Biochemistry (medical),Clinical Biochemistry,Spectroscopy,Biochemistry,Analytical Chemistry

Link

https://www.tandfonline.com/doi/pdf/10.1080/00032719.2019.1685531

Reference39 articles.

1. Afnor. 1985.Collections of French standards: Quality Control. Physico-chemical analyzes.Afnor-dgccrf. 4th ed. Paris: La Défense, 562.

2. Afnor. 1993.Recueils of French standards, Quality control of food products, milk and milk products, physicochemical analyzes.Afnor-dgccrf. 4th ed. Paris: La Défense, 562.

3. Ripening and quality of Swiss-type cheese made from raw, pasteurized or microfiltered milk

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